Italian Meatloaf with Salsa
Meatloaf
250g block frozen spinach, thawed
750g lamb mince ½ cup (50g) packaged breadcrumbs
½ cup (40g) grated parmesan
2 eggs 1/3 cup (15g) finely chopped parsley
1 medium (150g) onion, finely chopped
Salsa
1 tbsp olive oil
425g can chopped tomatoes
2 cloves garlic, crushed
½ cup (20g) basil leaves
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Italian Meatloaf with Salsa
1. Preheat oven 200°C/180°C fan forced. Squeeze spinach to remove excess water; place in a large bowl with mince, breadcrumbs, parmesan, eggs, parsley and onion. Mix well.
2. Lay a large sheet of foil onto a bench; cover with baking paper; spread mince mixture onto baking paper and shape into a 25cm long, six cm high log. Wrap with foil and baking paper. Place on a baking tray and bake for 35 minutes; unwrap and cook for a further 10 minutes or until golden.
3. Meanwhile, place oil, tomatoes and garlic in a medium saucepan over high heat; simmer 10 minutes; add basil; cook a further 5 minutes; place in a food processor or blender and blend until smooth. Serve with meatloaf.
TIP: This meatloaf is generous enough for leftovers and sandwiches the next day!
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Instructions
1. Preheat oven 200°C/180°C fan forced. Squeeze spinach to remove excess water; place in a large bowl with mince, breadcrumbs, parmesan, eggs, parsley and onion. Mix well.
2. Lay a large sheet of foil onto a bench; cover with baking paper; spread mince mixture onto baking paper and shape into a 25cm long, six cm high log. Wrap with foil and baking paper. Place on a baking tray and bake for 35 minutes; unwrap and cook for a further 10 minutes or until golden.
3. Meanwhile, place oil, tomatoes and garlic in a medium saucepan over high heat; simmer 10 minutes; add basil; cook a further 5 minutes; place in a food processor or blender and blend until smooth. Serve with meatloaf.
TIP: This meatloaf is generous enough for leftovers and sandwiches the next day!
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